Chicken Enchilada Casserole

1x red + 1x yellow + 2x green + 1x purple + 1x tsp
*serves 6

INGREDIENTS:

• 1lbs. Chicken Breast

• 1 15-oz. can pinto beans, strained and rinsed

• 2 cups minute brown rice

• 1 large green pepper, chopped

• 1 large yellow pepper, chopped

• 1/2 large onion, chopped

• 1 tablespoon minced garlic

• 3 cups enchilada sauce

• 1/2 tablespoon Frank’s hot sauce

• 1/2 tablespoon apple cider vinegar

• 1 cup water (or broth)

INSTRUCTIONS:

1. Dump all the ingredients into slow cooker

2. Set on high for 4 hours

3. Remove chicken breasts from pot and shred using 2 forks

4. Add back into pot, combine

5. Serve while hot

SERVING SUGGESTIONS:

• Greek yogurt

• tortillas

• salad

• avocado

• cheese or any topping of your choice!